Marinade

DIRECTIONS

1.
For marinade, mix all ingredients together and shake thoroughly before using. Marinate ribs overnight in your refrigerator in a non-reactive pan.

2.
Heat up your grill or smoker to 350°F. If you have a smoker, use hickory chips or logs along with your charcoal. Slightly brown/sear ribs over direct heat for 10 to 15 minutes on each side. Watch them carefully so they don't burn.

3.
After browning the ribs, cook with indirect heat. If using a gas grill, have one side of your burners going and put your ribs on the opposite side. Baste the ribs every 20 to 30 minutes with the marinade to keep them moist.

4.
After the first hour, you can let the fire mellow to around 250° to 300°F, depending on how much time you have to cook. The ribs should reach an internal temperature of 195 degrees to ensure they are tender. Cooking time will take anywhere from 2 to 4 hours depending on the heat and the size of your ribs. You will know your ribs are done when you lift the center of the rack with tongs and the rack starts to break.

5.
Dry Ribs: About 10 minutes before you take your ribs off the grill or smoker, baste again with the marinade and then lightly dust them with Peg Leg Porker Dry Rub. You can also sprinkle them with about a tablespoon of brown sugar if you like a little sweetness. It is important that you don't do this too early or over direct heat, because the brown sugar will burn.

6.
Wet Ribs: About 10 minutes before you take the ribs off the grill or smoker, baste them with Peg Leg Porker Memphis Wet Sauce. You can also add about a tablespoon of brown sugar. It is important that you don't do this too early or over direct heat, because the brown sugar and the tomato-based sauce will burn.

TIP

Some people like to wrap their ribs in foil when they come off the grill for added tenderness. Carey is not a fan of this as it can sometimes make them a little soggy or slimy. You can substitute St. Louis-Style Ribs for Baby Back Ribs in this recipe.

This recipe is from Carey Bringle, Peg Leg Porker Championship BBQ Team Captain, used with permission